Punugulu

Punugulu is a simple snack recipe and perfect snack for a rainy day. A simple and easy snack recipe prepared with the unbleached all purpose flour or maida (usually maida/all purpose flour is bleached and unhealthy, but this is unbleached and organic) as a side dish to afternoon lunch or as evening snack recipe. It is consumed as a popular evening snack with a cup of tea or coffee.

There are many variations to punugulu recipe. Some people use idli or dosa batter to make these. But for this recipe, we don’t have to have any batter ready. We can mix from the regular flours we always have at home. Basic recipe is same with any batter.

How to make Punugulu

PREP TIME: 5 MINS  COOK TIME:10 MINS  TOTAL TIME: 15 MINS  COURSE: SNACKS CUISINE: ANDHRA SERVINGS : 3

Ingredients

  • unbleached all purpose flour – 1 cup
  • rice flour – 2 tsp
  • besan/chickpea flour – 2 tsp
  • curd/yogurt – 1/4 cup
  • onions, chopped – 1/4 cup
  • green chilies, chopped – 1 tsp
  • salt
  • baking soda – 1/2 tsp
  • cumin seeds/jeera – 1 tsp
  • red chili powder – 1 tsp (adjust to taste)
  • cilantro (optional)
  • oil for deep fry

Instructions

  1. Firstly in a mixing bowl, take the all purpose, rice and besan flours.
  2. Add 1/4 cup onion, 1 tsp green chilli, 1 tsp cumin, soda, yogurt and salt.
  3. Add 1/2 cup of water and mix well making sure everything is combined well. Add more water if needed.
  4. Batter should not be too thick or too loose. It should be little thick and flowing consistency but not like dosa batter. If the batter is too thick, it may pop. So be careful when making. If the batter is too loose like dosa batter, it may absorb lot of oil. It should be in right consistency.
  5. Drop the batter into the hot oil, little by little, using your fingers or a spoon. Make 1 or 2 first, check the taste and texture. Adjust soda and salt accordingly.
  6. keep the flame at medium heat, stir occasionally. Fry the punugulu till they turn golden brown.
  7. Drain off the punugulu on to a kitchen towel to absorb oil.
  8. Finally, serve punugulu with coconut chutney or green chutney or hot sauce or tomato sauce.

Step by step photo instructions

  1. Firstly in a mixing bowl, take the all purpose, rice and besan flours. Add 1/4 cup onion, 1 tsp green chilli, 1 tsp cumin, soda, yogurt and salt.

2. Add 1/2 cup of water. Mix well making sure everything is combined well. Add more water if needed. Batter should not be too thick or too loose. It should be a little thick and flowing consistency. If the batter is too thick, it may pop. So be careful when making. If the batter is too loose like dosa batter, it may absorb lot of oil.

3. Drop the batter into the hot oil, little by little, using your fingers or a spoon. First try one, check the texture and taste. If it feels hard and not airy inside, add a little soda. Adjust salt or red chili powder if needed.

4. keep the flame at medium heat, stir occasionally. Fry the punugulu till they turn golden brown.

5. Drain off the punugulu on to kitchen towel to absorb oil.

6. Finally, serve punugulu with coconut chutney or green chutney or hot sauce or tomato sauce.

Tips

  1. Punugulu should be crunchy on the outside and the inside should look airy/bubbly (see the pic above).
  2. Check the taste and texture by making 1 or 2 first. If they are hard and not airy inside, add soda.
  3. If the batter is too loose, punugulu may absorb more oil.
  4. You may add ginger and cilantro.

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